Homemade lebanese rikakats in the air fryer
vote now
Fancy a crisp, melt-in-your-mouth appetizer that's ready in minutes? These homemade Lebanese rikakats made in the air fryer are sure to become a table staple! These delicious cheese rolls, typical of Middle Eastern mezze, feature an ultra-crispy exterior and a generously gooey center of mozzarella and akawi, delicately flavored with fresh parsley. The good news? No deep-frying needed! Thanks to air frying, you get golden, lighter rikakats with much less fat. Easy to prepare, perfect for sharing and customizable to your taste, they'll be a hit as an appetizer, starter, or at a convivial dinner. Get your brick pastry sheets ready… roll them up, enjoy the crunch, and dig in!
Ingredients
8
Materials
- Air fryer
- brush
Preparation
Preparation10 min
Cook time8 min
Combine grated mozzarella, akawi cheese (or feta/cow's milk cheese), parsley and pepper.
Place a brick pastry sheet on the work surface, then place 2 tablespoons of the mixture in the center.
Fold the two corners on the sides towards the center.
Fold in the bottom corner and roll up, leaving the top corner overhanging.
Mix the flour and water and brush the top corner with it (you can replace this mixture with a beaten egg).
Finish rolling up the pastry sheet.
Place the rolled brick pastries on the air fryer rack and apply oil with a spray bottle or brush. Cook for 8 minutes at 190°C in air-fry mode, turning them halfway through.
And that's it—it's ready!
FAQ ❓
What are Lebanese rikakats?
Rikakats are crispy rolls made from brick pastry (or filo pastry), traditionally filled with cheese and fresh herbs. Very popular in Lebanese cuisine, they are often served as part of a mezze spread, as a starter, or as an appetizer. Their crispy exterior and gooey interior make them an indispensable specialty.
Which cheese should I use to make cheese rikakats?
A mixture of grated mozzarella and akawi is ideal: the mozzarella adds a gooey texture, while the akawi offers a slightly salty flavor typical of the Middle East. Alternatively, you can use a feta-style cow’s-milk cheese. Just remember to adjust the seasoning according to the saltiness of the cheese you choose.
How do I roll the brick pastry so that it doesn't open during cooking?
Be sure to fold the sides towards the center before rolling the pastry up firmly. To seal the roll, use a mixture of flour and water or a beaten egg to stick down the end. This will prevent the rikakats from opening during air frying.
How do I cook rikakats in the air fryer?
Arrange the rolls in a single layer on the air fryer rack, without overlapping them. Lightly spray them with oil to help them brown. Cook for about 8 minutes at 190°C in air-fry mode, turning them halfway through to ensure even browning and a perfectly crispy result.
Can rikakats be baked in a conventional oven?
Yes, you can bake them in a preheated oven at 190°C for 12 to 15 minutes, until golden brown. Brush them lightly with oil for a crispy result similar to frying, but lighter.
Can rikakats be prepared in advance?
You can roll them a few hours in advance and store them in the refrigerator, well covered to prevent the brick pastry sheets from drying out. You can also freeze them uncooked, then cook them directly in the air fryer without defrosting, extending the cooking time slightly.
How can I prevent rikakats from becoming too dry?
Don't overcook the rikakats, and make sure you add enough filling to keep the center gooey. A light spray of oil on the outside also helps keep the pastry crispy without drying it out.
How should I store homemade Lebanese rikakats?
They can be stored in an airtight container in the refrigerator for up to 2 days. To restore their crispness, reheat them for a few minutes in the air fryer or oven. Avoid the microwave, which will soften the pastry.
Cookware
air fryer
Attributes
Suitable for freezing
Keep refrigerated
Zero waste
PetitChef_Official You may like
Homemade pizza hut original pan pizza & homemade ranch dressing with breadsticks
Homemade chocolate covered marshmallow pretzel pops
Homemade almond milk
Homemade cottage cheese with just two ingredients!
Homemade amarula cream
Homemade bolognese sauce - ragù alla bolognese
Homemade Butter Naan
Homemade vanilla ice cream with jelly
Homemade garlic bread (never been so easy)
Homemade luxardo maraschino cherries and princes
Homemade steamed fish paste cake (kamaboko)
Homemade silky seaweed egg tofu with minced chicken oyster sauce
Questions
Photos of members who cooked this recipe
Juliette HessI have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
Comments
Rate this recipe:
Rate this recipe